Thursday, June 2, 2016

Motley Good Group

First you must see an old OLD tool that is still in use. It was hiding in back of the shed with others not so old. It makes me wonder how many hands have held it and guided it through the soil. It surely is a family piece passed down through the generations. Just look at those shapely tines and, if you held it you would feel its perfect and correct balance.
And who thought that chives would be so pretty, especially up close. The bees are busy pollinating them so be sure they will return again next year. I wish someone wanted some.
Oops! I almost forgot to show you our supper treat from yesterday. 
"Spiedies, (pronounced "speedies"), are marinated cubes of meat cooked on a skewer. Originally from Italy, this delicacy seems to be found only in the Broome County area of New York State. How and when spiedies came to this area, having never been documented, remains a mystery.

Traditionally, spiedies were made from lamb. Today, however, they are made from lamb, pork, chicken, veal, venison, and beef. The cubes of meat are marinated in a sauce as varied as the types of people that enjoy them."

We like chicken spiedies best of all. I cut boneless/skinless breasts into one inch squarish chunks and marinate in a zip-loc bag for four days in the refrigerator. I squish the bag well, once a day.  There are two main rules: grill SLOW & LOW and turn often. Don't over cook.

To view larger please click on image

1 comment:

  1. yum! the chives are beautiful. and a perfect, well-made treasure.